What to do with yuzu?

I love yuzu, so when some popped up at my local market at a decent price I snatched them up. But now I don't really know what to do with them. Any suggestions for what to do with 5 tiny yuzu, whether it be preserving or recipes?

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Yuzu juice makes an awesome glaze for salmon or other similar fish. Mix it with a little brown sugar, a touch of garlic, black pepper, and soy sauce. You could mix it with vinegar and soy sauce as a marinade for snapper, halibut, or mackerel.

I'm hoping someone might have a recipe or advice for making the yuzu 'marmelade' that the Koreans and Japanese make delicious yuzu tea from.

My husband's grandmother had extraordinarily green fingers, she was one of those Tokyo dwellers who grows lush gardens within the miniscule quarter yard ribbon of land that surrounds their urban homes. One day she pulled out a plastic container from the fridge, spooned out some yuzu jam and mixed it with hot water to make me a delicious cup of yuzu tea. What really amazed me was that the 'jam' was made out of yuzu she'd grown herself... and you should have seen how tiny the pot the yuzu tree grew from was.
Alas, as with so many other things, I never got a chance to get the recipe from her.

METHOD
- Clean and rinse the yuzu thoroughly and wipe dry. On a very clean cutting surface...
- Cut the yuzu rind as close as you can get to postage-stamp sized squares with a paring knife or peeler. Make sure they're only thick enough to barely show some of the white pith of the inner skin. Once you've cut off the skins, halve the fruits to make ready for juicing.
- Rinse an opaque, nonreactive vessel (about 1 quart/L size) with boiling water to disinfect it. Put in a clean teaspoon to soak in the water as well. Leave the water in for 3 minutes and pour out. You want a tight fitting lid that still allows air to escape so a saucepan may be fine. Make certain the lid is rinsed slowly with boiling water also.
- Incorporate the sugar/honey and rind mixture by pressing and stirring with the teaspoon. Juice the skinned yuzu halves into the mix and give another stir. If a few seeds drop in don't worry because you will be using only the liquid for your beverage concentrate.
- Cover and leave at room temperature in a dark corner of the kitchen for two weeks.

>> Serve by mixing about 1 part concentrate to 4 or 5 parts hot water, or to taste.

You can treat yuzu fruits as you would lemon or Seville oranges or even grapefruit, if you make marmelade out of them. Basically:

- peel the fruit and get rid of the white pith part, which is very bitter
- juice the fruit. You can use the juice as-is as you would lemon juice
- the peel can be preserved in sugar like marmelade, or chopped up finely and dried

My grandmother used to dry yuzu peel and save it up to use in the bath. It made the bath water smell wonderful. She would wrap it up in a small fukin (cotton kitchen towel) or gauze hanky and float it in the bathtub.

The Kikkoman recipe suggests peeling the yuzu (4-5 yuzu or 500g), getting rid of the white pith, and julienning the peel finely. Then it's just put in a sterilized jar in layers with the juice and 350g sugar, and left to mellow for 2 weeks. Sounds really nice - next time I can find some yuzu i'm going to try it myself!

When she lived in NY where yuzu is very expensive compared to Japan, my mother used to either juice the fruit and then freeze the juice, or freeze the whole fruit. She'd take out a fruit at a time and grate the peel, then juice the defrosted fruit afterwards. (The peel of the yuzu is almost more prized in Japanese cooking than the juice.)